High-Protein Pancake Booster

1. 1
   prep · ~1 min

   Grind the oats into flour.

   1.Add 1 cup rolled oats to a blender.

   2.Blitz on high speed for 20–30 seconds until a fine flour forms.

   3.Empty the oat flour into a large mixing bowl.
2. 2
   mix · ~1 min

   Mix the dry ingredients.

   1.Add 2 tbsp protein powder and 1 tsp baking powder to the oat flour.

   2.Add 1 pinch cinnamon powder and 1 pinch salt.

   3.Whisk everything together until evenly combined.
3. 3
   mix · ~1 min

   Combine the wet ingredients.

   1.In a separate bowl, mash 1 ripe banana with a fork until smooth.

   2.Crack in 2 eggs and pour in 0.5 cup milk.

   3.Whisk vigorously until the mixture is smooth and slightly frothy.

   TIPThe riper the banana, the sweeter the pancakes. Look for lots of brown spots.
4. 4
   mix · ~5 min

   Make the pancake batter.

   1.Pour the wet mixture into the bowl of dry ingredients.

   2.Gently fold together with a spatula just until no dry streaks remain.

   3.Let the batter rest for 5 minutes. It will thicken slightly as the oats absorb moisture.

   TIPDon't overmix — a few small lumps are fine. Overmixing makes pancakes tough.
5. 5
   fry · ~5 min

   Cook the pancakes.

   1.Heat a nonstick skillet over medium-low heat. Melt a tiny dab of butter to lightly grease.

   2.Pour about 0.25 cup of batter per pancake into the pan.

   3.Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes.

   4.Flip carefully and cook the other side until golden brown, another 2 minutes.

   TIPKeep the heat medium-low. Protein pancakes brown faster than regular ones, so low and slow prevents burning.
6. 6
   serve

   Serve the pancakes warm.

   Stack the pancakes on plates and serve immediately with your favourite toppings like fresh berries, a drizzle of maple syrup, or a spoonful of Greek yogurt.

Cuisines we love